1 pkg. frozen chopped spinach
1 can water chestnuts
1 pkg. Knorr Swiss vegetable soup
1/2 c. onion
1/2 c. sour cream
1 c. mayonnaise
8 oz. pkg. cream cheese, softened

Cook spinach and drain well. Chop water chestnuts and onion. Mix all ingredients together; let stand for at least an hour before serving. Hollow out loaf of pumpernickel bread; fill space with dip.

Chop removed bread in bite-sized pieces and serve or use loaf pumpernickel bread and cut each slice in quarters. NOTE: Do not use blender or food processor to mix; makes mixture too soft.